Shelf Life Evaluation of Foods

Front Matter....Pages i-xiii
Front Matter....Pages 1-1
Scientific principles of shelf life evaluation....Pages 3-26
The methodology of shelf life determination....Pages 27-39
The principles and practice of shelf life prediction for microorganisms....Pages 40-51
Packaging and food quality....Pages 52-71
Preservation technology and shelf life of fish and fish products....Pages 72-84
Front Matter....Pages 85-85
Delicatessen salads and chilled prepared fruit and vegetable products....Pages 87-126
Chilled yogurt and other dairy desserts....Pages 127-155
Modified-atmosphere-packed ready-to-cook and ready-to-eat meat products....Pages 156-178
Ambient packaged cakes....Pages 179-201
Potato crisps and savoury snacks....Pages 202-215
Chocolate confectionery....Pages 216-234
Ready-to-eat breakfast cereals....Pages 235-255
The storage of thermally processed foods in containers other than cans....Pages 256-274
Ambient-stable sauces and pickles....Pages 275-295
Frozen foods....Pages 296-316
Back Matter....Pages 317-321